• 500g Klein Karoo Ostrich Fillet (4/5 100g portions)
•  180ml Olive oil
•  40ml Cumin, ground
•  4 Watermelon rectangles (15cm x 4cm) 1 inch thick
•  Salt and pepper
•  Caraway seeds
•  Rosemary sprigs (for brushing)

• Place the 4 watermelon squares into vacuum bags and season with salt, pepper, caraway seeds and olive oil. Vacuum at 100% and seal. Leave in refrigerator overnight.
• Roll the ostrich in cling film to shape (no seasoning) and leave in refrigerator overnight.
• Mix the olive oil, cumin, and coriander together.
• Heat a grill pan or grill.
• Brush meat with the spiced oil using a rosemary sprig.
• Brown ostrich fillets to medium rare.
• Let the meat rest for 5 minutes.
• Slice and brush again with spiced oil.

CROUTONS

INGREDIENTS:

• Ciabatta bread, torn into little croutons
• Butter
• Lemon Zest
• Garlic, crushed
• Seasoning
• Black pepper

METHOD:

• Fry the bread in butter until golden and crisp. Remove from the heat and add the zest, garlic, and seasoning. Set aside.
• Assemble the dish by topping the watermelon rectangles with the cooled meat and croutons.
• Serve

Recipe:  Chef Jodi-Ann Pearton